Morton's The Steakhouse

Reviews

• KP

  Kearson Parker

  2 days ago
  1.0
  Arrived at 7:10 was seated at 7:20 didn’t take our orders until 8:50, drinks and soup came out slow , food didn’t come out until 9:10 , manger was rude and nasty. my sister expressed how her lamb chops were tough to bite into , the manger placed her hand comfortably on the back of my cousin chair and demanded my sister “cut a piece so she could see if it was tough” implying my sister would be lying as if she’s not paying her money ! Mash potatoes dry ! Lobster Mac nasty. If I could give 0 stars I would. Worst birthday experience
• SS

  Samir Shilbayeh

  Nov 13, 2025
  5.0
  Charlotte amazing beautiful service... very friendly and professional
• NW

  Nicholas Wisniewski

  Nov 8, 2025
  5.0
  After having a terrible experience at the melting pot(took over 45 minutes to get acknowledged and that was only after I had to ask for a manager) we decided to come to Mortons. Word can not describe the experience we had. The food was amazing. Michelle our server went above and beyond to make up for our poor service at the melting pot. Too bad I cant give Morton's 10 out of 10 and wish I knew about this place sooner. Will definitely be back.
• SS

  Stew

  Oct 28, 2025
  1.0
  My wife and I had dinner here on a slow Tuesday night. We walked in and waited to be seated while being stared at by what looked to be a hostess or manager like we were bothering her. Another young lady walked up and seated us with a dry greeting like i was about to ask her for a loan or something. We were 1 of only 2 tables that our waitress was serving that night. She didn't bring out any bread to us but we noticed the other tables were served bread as soon as they were seated. My drink arrived around 15 minutes after I ordered it and reminded her. When our salads came I asked for extra dressing that never came. My steak was good. My wife took 1 bite and said it had hardly any flavor. She asked our waitress for some salt. Around 10 minutes later she brought out some salt after we reminded her. By that time my wifes steak was cold. I didnt have a fork and was going to ask her for one but she disappeared in the back for a long time so I had to get up and grab one from another table. Our bill was over $300 before tip. Last week we went to Texas Roadhouse and the steak was just as good. The service wss excellent, and my family of 6 ate for $200 I can take my $300 down the street to capital grill and receive excellent service and excellent food
• JH

  Joey H

  Oct 12, 2025
  2.0
  When the Lights Dim, So Does the Flavor: A Night at Morton’s Steakhouse In fine dining, first impressions are everything — and at Morton’s Steakhouse, those impressions begin not with the maître d’, but with the valet. Unfortunately, our evening started on the wrong note. The valet attendant, who serves as the restaurant’s unofficial greeter, was curt, disinterested, and devoid of even the simplest courtesies. No greeting, no farewell, not even the gesture of opening a door. For an establishment touting itself as a premier steakhouse, it was an astonishingly tone-deaf introduction. Once seated, there was a flicker of hope. Our server was warm, professional, and clearly dedicated — the sort of service that reminds you why Morton’s built its reputation in the first place. But the kitchen quickly extinguished that hope. The appetizer, an order of dumplings, arrived under heat lamps — a detail that should never exist in a restaurant serving $80 entrées and $144 tomahawk steaks. They were lukewarm, oily, and utterly forgettable. The filet that followed, ordered medium-well, arrived raw — not rare, raw. It’s one thing to miss the temperature on a steak; it’s another to send out something visibly uncooked to a paying guest. The supporting cast of sides — spinach and mushroom medley, macaroni and cheese, and au gratin potatoes — lacked even the most fundamental seasoning. No salt, no pepper, no nuance. Each bite felt like a culinary blank page. And with no salt on the table, diners are left helpless against the silence of the plate. Presentation, too, seemed careless. An eight-ounce filet perched awkwardly on an oversized plate, crumbs of char scattered about, no garnish to balance the emptiness — as if plated in haste, not pride. Morton’s is a name synonymous with American steakhouse prestige, but this experience fell far below that standard. For nearly $300 before drinks, one expects not perfection, but at least presence — a sense that someone in the kitchen still cares. On this night, Morton’s offered polish without soul, service without substance, and food without flavor. The result was not just a disappointing meal — it was a reminder that even the biggest names can forget what made them great: warmth, detail, and the simple beauty of salt and pepper. Will definitely not return.

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